- Recipes
So green and fresh: Pistachio latte
It’s green, it’s cool (yes, there’s also an iced version), it’s the coffee trend par excellence: Pistachio latte (aka pistachio coffee). We tried out various recipes in the editorial office, and this is our favorite – including homemade pistachio syrup. But beware: The pistachio latte is almost a small meal in itself.
Kristin Oldenburg
The ingredients for your pistachio latte:
- 0.85 fl oz Mount Hagen organic espresso
- 8.5 fl oz milk (or a plant-based alternative – note: This will affect the flavor!)
- 2 tsp pistachio syrup (see recipe below)
- 1 tsp chopped pistachios
- 1 pinch of cinnamon (optional)
Here’s how it’s done:
Brew espresso, set aside. Froth milk.
Pour homemade pistachio syrup into a large glass. Add espresso, stir well. Then slowly pour in the frothed milk, sprinkle with chopped pistachios (and cinnamon). Enjoy!
The cold version: Let the espresso cool, froth the milk cold, and serve over ice.
Recipe for homemade pistachio syrup:
- 6.8 fl oz water
- 1.8 oz shelled pistachios
- 7 oz sugar (preferably raw cane sugar)
Boil water, allow to cool briefly, add pistachios, and let steep for 30 minutes.
Then finely puree the pistachios with the water to create a light green, velvety liquid. Leave to infuse for another 30 minutes.
Pass the mixture through a strainer and heat it with the sugar until it has dissolved. Your pistachio syrup is now ready. Store it in a (hot-rinsed) bottle in the refrigerator – it will keep for 2 weeks.
Your homemade pistachio syrup also makes a perfect little gift for (very) nice people.
